Peter Gilmore and Lennox Hastie dinner

Peter Gilmore, of Quay and Bennelong, and Firedoor's Lennox Hastie have known each other
for years, but they've never cooked side by side. That changes this
month when the pair team up to cook a collaborative dinner, the
first in a series to be held at Hastie's Surry Hills
restaurant.

Don't expect a parade of dishes from their respective menus.
"Anyone can go to Bennelong and eat something from one particular
chef," says Hastie. "I prefer sharing what we do to combine and
create something different."

They plan a true collaboration limited only by cooking with
fire, with each bringing their specialities to the table. "I bring
texture and layering of flavours," says Gilmore, "while Lennox
brings purity of flavour. They are complementary."

This will be seen, for instance, in a reincarnation of Quay's famed snow egg, an orb of poached meringue
filled with custard ice-cream, with Hastie adding his touch in the
form of smoked ice-cream and grilled cape gooseberries.

Gilmore will add his own XO sauce - crafted over days for depth
of flavour - to Hastie's grilled Australian pipis. "In terms of
being downright delicious and tasty," says Hastie, "I think it's
going to kill everyone."

Grilled abalone with umami butter and native
greens.

There's a completely new creation, too: grilled marron over
coals with mushroom chawanmushi and umami broth. Diners can also
expect abalone cooked over stone-fruit wood as well as blistered
pumpkin with wild rice and freshly grated truffle.

The pair will work their magic with Hastie's grills and
wood-fired ovens in the open kitchen at Firedoor so there's some
theatre on the menu, too.

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